High-Protein Vegan Pesto Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Spinach1.5 cup (45 g)
• Basil10 count (5 g)
• Olive Oil2 teaspoon (10 ml)
• Beans1/2 cup (100 g)
• Lemon Juice1/2 tablespoon (8 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans. You can use white beans if desired.

2. 2

   Step 2

   Boil water with a little salt. Once boiling, add the pasta and cook according to the time indicated on the package. Remove and drain.

3. 3

   Step 3

   Set aside the pasta water.

4. 4

   Step 4

   Separately, place a pan over high heat.

5. 5

   Step 5

   Meanwhile, dice the onion and chop the garlic. Also wash the spinach leaves and basil.

6. 6

   Step 6

   Once heated, add the olive oil, spread and add the onion, garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Add the spinach and basil. Cook over medium-low heat until reduced in volume and then remove.

8. 8

   Step 8

   Transfer to a blender cup along with the white beans, lemon juice and salt and pepper to taste and blitz. Add the pasta water if required.

9. 9

   Step 9

   Mix the pasta and the sauce and serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

High-Protein Vegan Pesto Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.